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Vegan Lasagna Recipe with Roasted Veggies & Garlic Herb Ricotta

Anjali Lalani
  • 65 minutes
  • Serves 12

INGREDIENTS

12

Tinkyada Brown Rice Lasagna Sheets (, or any lasagna sheets)

Garlic Basil Vegan Ricotta

26 oz

Marinara Sauce (, or more)

balsamic vinegar (, for garnish)

fresh basil (, finely chopped (for garnish))

olive oil

freshly ground black pepper

salt

20

cremini mushrooms (, sliced)

2

green bell peppers (, thinly sliced and halved)

2

red bell pepper (, thinly sliced and halved)

1

medium-large onion (, thinly sliced and quartered)

1 1/4 cups

plain breadcrumbs (, or gluten-free breadcrumbs)

2/3

teasp salt

1/4

teasp onion powder

1/3

teasp garlic powder

1/3

teasp italian seasoning (, or just dried oregano)